Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Meat Sci. 2020 Mar;161:107991. doi: 10.1016/j.meatsci.2019.107991. Epub 2019 Nov 1.
The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, oxidative, and sensory characteristics of the sausages was evaluated during the refrigerated storage (28 days). EMF presented an effective antioxidant activity, with no major changes on pH, aw, and color parameters. In addition, the sensory quality of the product was not affected by the addition of up to 2% EMF. Therefore, EMF has great potential to be used as a natural antioxidant in meat products.
在这项研究的第一部分，评估了用香蕉花序的不同部分（苞片、雄花、穗轴和整个花序）制成的提取物中的生物活性化合物和抗氧化活性。用雄花制成的提取物（EMF）具有更高的酚类和类黄酮含量、更低的 IC 值和更高的 FRAP 值。因此，EMF 被选择用于香肠配方中，浓度分别为 0、0.5、1、1.5 和 2%。在冷藏储存期间（28 天），评估了这种配方对香肠的理化、氧化和感官特性的影响。EMF 表现出有效的抗氧化活性，对 pH 值、水分活度和颜色参数没有重大影响。此外，添加高达 2%的 EMF 不会影响产品的感官质量。因此，EMF 具有作为肉类产品中天然抗氧化剂的巨大潜力。
